Here’s what you’ll need to create this delicious and vibrant Vegetable Ramen Stir-Fry. Each ingredient plays a crucial role in building layers of flavor and texture, resulting in a dish that’s both satisfying and wholesome.

• 2 (3 oz) packages instant ramen noodles, seasoning packets discarded: These are the star of the show, providing a delightful chewy texture. We only use the noodles, not the high-sodium seasoning packets, as we’ll be creating our own flavorful sauce. Any brand works, just ensure you’re getting the plain noodles.
• 1 tablespoon sesame oil: This aromatic oil adds a distinct nutty flavor, perfect for Asian-inspired dishes. A little goes a long way in imparting a beautiful fragrance and taste.
• 1 tablespoon olive oil or other neutral cooking oil: Used for stir-frying the vegetables, this helps to cook them evenly without burning. Avocado oil or canola oil are also good choices.
• 1 medium yellow onion, thinly sliced: Provides a foundational sweet and savory flavor base for the stir-fry. Slicing it thinly ensures it cooks down nicely and melds with the other ingredients.
• 2 cloves garlic, minced: Aromatic and pungent, garlic is essential for that classic stir-fry flavor. Freshly minced garlic offers the best taste.
• 1 tablespoon fresh ginger, grated or minced: Adds a warm, zesty, and slightly spicy kick that brightens up the entire dish. Like garlic, fresh ginger is highly recommended over powdered for its vibrant flavor.
• 1 red bell pepper, thinly sliced: Adds sweetness, a vibrant splash of color, and a satisfying crunch. You can also use yellow or orange bell peppers.
• 1 green bell pepper, thinly sliced: Offers a slightly more earthy flavor compared to its red counterpart, contributing to the color diversity and nutritional profile.
• 1 large carrot, julienned or thinly sliced into rounds: Brings a natural sweetness and a firm texture that holds up well during stir-frying. Julienning makes it integrate beautifully with the noodles.
• 2 cups broccoli florets, cut into bite-sized pieces: These little trees of goodness add a lovely texture, a pop of green, and are packed with nutrients. Ensure they are small enough to cook quickly.
• 1 cup shiitake mushrooms, sliced (or cremini/button mushrooms): Shiitake mushrooms offer a wonderful umami depth and meaty texture. If unavailable, cremini or button mushrooms are excellent substitutes.
• 1/2 cup edamame, shelled (fresh or frozen): Adds a boost of plant-based protein, a pleasant bite, and another shade of green. If using frozen, no need to thaw beforehand.
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free): The backbone of our stir-fry sauce, providing salty and umami notes. Low-sodium is preferred to control the saltiness.
• 2 tablespoons rice vinegar: Adds a tangy brightness that balances the richness of the soy sauce and sesame oil.
• 1 tablespoon honey or maple syrup (for vegan option): Introduces a touch of sweetness to round out the sauce flavors. Maple syrup is a great vegan alternative.
• 1 tablespoon cornstarch (mixed with 2 tablespoons cold water to make a slurry): This is our thickening agent, giving the sauce a glossy, coating consistency that clings beautifully to the noodles and vegetables.
• Optional Garnish: Toasted sesame seeds, sliced green onions, red pepper flakes: These add visual appeal, extra texture, and a final burst of flavor.